Quartered chicken...

Discussion in 'Poultry' started by joeyfine, May 9, 2013.

  1. joeyfine

    joeyfine Fire Starter

    I'm going to smoke some quartered chickens but not really sure what kind of rub or temp to keep it at. Thoughts?
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Search smoked chicken on here. You'll find all the info you need
  3. theres rubs for all kinds of stuff....if your new to creating your own rubs or not sure what to use you can always look to McCormacks rubs, you can find them at your local grocery store or walmart..theyre usually pretty good and even better if you can find them on sale. i stock up when theyre on sale, which is few and far between, sadly. lol.

    as far as temps go, well thats totally up to you. chicken is different than everything else. it can take a higher heat and take in smoke quickly in my experiences. just make sure you dont overcook it, nothing worse than dry chicken...reminds me of days back in the military eating chicken MRE's, so dry its like a paste texture mixed with sand..YUCK!! hahaaha.but i digress....[​IMG]
    joeyfine likes this.
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Everyone has their own favorite methods, here's ours: 

    I smoke chicken at 275*, then to crisp up the skin, the last half hour or so I crank it up to 300*-325*.  I've done many different rubs/seasonings, but my favorite is to coat the skin with a liitle olive oil/butter mixture, then dust the bird with Lowery's seasoning salt, lemon pepper, and a little sage, both under and on top of the skin. 

    Last edited: May 9, 2013
    joeyfine likes this.
  5. joeyfine

    joeyfine Fire Starter

    Thanks for the tips. I have the day off work so i figured i'd make us some chicken. well here goes nothin! [​IMG]
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Joey, hello. [​IMG]  Red's got ya covered , higher heat for a crisper skin. Have fun with your cook and...
  7. joeyfine

    joeyfine Fire Starter

    I made a rub from a rejoice online

    1.5 tablespoons kosher salt
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 teaspoon black pepper
    1 teaspoon ground ginger
    1 teaspoon sage
    1 teaspoon paprika
    1 teaspoon sugar

    I coated the ones on the right in oil first. The ones on the left in honey first. Lets see how they turn out.
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Sounds like a plan!  Be sure to let us know how they turn out...Good luck!

  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like you're off to a good start! I like cooking quarters!
  10. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG].....show more q-views!

  11. [​IMG]..LOL.
  12. joeyfine

    joeyfine Fire Starter

    Here is the finished product. Looks great.

  13. I'll agree with ya there!!! Looks pretty darn good! :yahoo:
    Last edited: May 9, 2013
  14. hambone1950

    hambone1950 Master of the Pit Group Lead

    It does look good! What kind of rig did you cook it on ? :grilling_smilie:
  15. joeyfine

    joeyfine Fire Starter

    I have a master built 30" electric smoker. Smoked it with apple wood. Chicken had a great smokey flavor to the bone!
  17. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmmmmers!  You did good!  I would eat that!  [​IMG]

  18. smoke slinger

    smoke slinger Smoking Fanatic

    Looks real good, makes me hungry just looking at it.
  19. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks delicious!  Nicely done...[​IMG]

  20. fwismoker

    fwismoker Master of the Pit

    Wow that looks good! ... I've had a hard time finding quarters lately and NOT liking it!  lol

Share This Page